Heat oven to 375 degrees F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely.

Filling

Ingredients

20 caramels, unwrapped

2 tablespoons whipping cream

48 pecan halves

Instructions

Combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about ½ teaspoon caramel mixture into center of each cookie. Top with pecan half.

Drizzle

Ingredients

1 cup real semi-sweet chocolate chips

1 tablespoon shortening

Instructions

Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel. Let stand until set (about 2 hours).

TIP: To make ahead, bake cookies but do not prepare filling or drizzle. Place cooled cookies between sheets of waxed paper in container with tight-fitting lid. Freeze for up to 2 months. On day of serving, top cookies with filling and drizzle as directed.